Tobiko sushi with quail egg yolk

Ingredients:

Making the sushi

First thing you got to do is cut the nori to long strips of nori, that will soon cover the tobiko sushi. Now, take a half-handful of rice, and shape it to a 4cm high cylinder, with a 6cm diameter.

This rice cylinder is now the base of your sushi, make it tight, it should hold a bit of weight later on when we put the rest of the ingredients.

Wrap a strip of nori around the rice cylinder, creating a space above the rice, surrounded by nori. Fill half of that space with a full table spoon of tobiko. The other half, fill with a fresh egg yolk - be careful not to break it.

A slight warning with the addition of shouyu (soy sauce): if it is going to be added, do so immediately prior to consumption, as it will saturate the rice quickly, along with it the structural integrity of the makizushi itself.